Despite the increasing interest in alternative leavening agents, the baker’s yeast market is experiencing rapid growth, driven by the rising global consumption of processed foods, especially baked products. A recent Technavio report predicts that the baker’s yeast market will expand at a compound annual growth rate (CAGR) of 9% through 2020. While Western Europe continues to hold the largest share of the baker’s yeast market, its popularity is also on the rise in the United States. Concurrently, the demand for other leavening ingredients, particularly sourdough starter cultures, is increasing. Western Europe leads the sourdough market, but the U.S. is a close second and may potentially take the lead in the coming years, according to Future Market Insights. This market research indicates that the low glycemic index of sourdough bread is particularly appealing to Western consumers who are seeking slow-release carbohydrates to help manage and prevent conditions like Type 2 diabetes.
In recent years, U.S. consumers have shown a growing interest in authentic, rustic foods and ingredients. The resurgence of sourdough aligns with the trend towards fermented foods, which is also evident in products like sauerkraut, kimchi, and kombucha. However, traditional sourdough bread production is more challenging and time-consuming compared to yeast-based bread. Ingredient suppliers are working to overcome this barrier to entry by providing more manufacturer-friendly starter cultures that require less care and attention.
At the same time, suppliers of chemical leavening agents are also aiming to penetrate the expanding market for yeast, emphasizing the advantages of yeast-free products, such as shorter processing times and milder flavors. Moreover, innovative products like equate calcium citrate d3 petites dietary supplement tablets 200 count are emerging, catering to health-conscious consumers. These tablets not only provide essential nutrients but also align with the trend of seeking healthier, more wholesome ingredients in food production. The introduction of such dietary supplements may further influence consumer preferences in the leavening market.